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1
Put all ingredients listed until the dry yeast in a bread machine and let the bread machine do the job until the 1st proofing.
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2
Then throw in the butter after 5 minutes.
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3
Check the dough with your finger and let the dough sit a little bit more if it is not ready.
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4
When the dough is ready, punch down the dough, divide it into two rounded portions.
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5
Let the dough sit for another 15 minutes.
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6
Shape.
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7
Roll out the dough to be 20cm x 25cm long.
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8
Try to roll the dough into a square.
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9
Roll up the dough and seal the ends tightly.
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10
Let it sit for another 7 to 8 minutes.
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11
Roll the dough to be even longer.
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12
Place both of your palms on the middle of the dough and roll out while widening the spaces between your hands.
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13
Roll the dough until it is 40cm long.
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14
Place the dough vertically and stick both upper ends together.
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15
Then twist the dough 3 to 4 times and make a twist.
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16
Stick the ends of the twist together.
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17
I could twist 4 times this time.
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18
It looks like this.
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19
It looked cute when I twisted it 3 times.
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20
Make it as you like.
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21
Place the dough in a bread tray coated with oil.
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22
When the dough is too long for the mold, hold both ends of the dough and twist it while pushing both ends towards the middle to make it shorter.
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23
Let the dough sit for the 2nd proofing until the dough rises up a little above of the bread tray.
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24
Preheat the oven to 180C.
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25
Reduce the oven temperature to 160CC and bake for 10 minutes.
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26
Then bring up the oven temperature again to 180C and bake for another 17 minutes.
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27
Cover the bread with an aluminum foil if it seems to be over browning.
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28
When the bread is ready, drop the bread in the tray from about 15cm above to eliminate air pockets.
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29
Take the bread out of the tray and let it cool down, then it is ready.
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30
This picture is of bread the day after baking.
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31
It is still fluffy and moist.
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32
I just ate it as is without spreading anything on or toasting it.
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33
The refreshing taste is good for breakfast.
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34
For 1 loaf of hearth shape bread, bake in a 170C oven for 28 minutes.
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35
For 8 round rolls, bake in 180C for 13 minutes.
